Save on Pinterest

Almond Tassies

A rich buttery crust holds a meringue filling flavored with almond paste. With their delicate, dainty look, these cookies would be especially nice for a ladies' luncheon. —Helen Verbeke, Clifton, New Jersey
  • Total Time
    Prep: 30 min. Bake: 20 min. + cooling
  • Makes
    4 dozen


  • 2 cups butter, softened
  • 1 cup sugar
  • 2 egg yolks
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 can (8 ounces) almond paste
  • 1 cup plus 1 tablespoon sugar, divided
  • 2 egg yolks
  • 1 teaspoon lemon juice
  • 3 egg whites
  • 1 teaspoon vanilla extract
  • 1/2 cup finely chopped pecans


  • In a bowl, cream the butter, sugar and egg yolks. Gradually add flour and salt. Divide dough into fourths; roll each portion into 12 small balls. Press each ball onto the bottom and up the sides of a greased miniature muffin cup; set aside.
  • For filling, combine almond paste, 1 cup sugar, egg yolks and lemon juice in a large bowl. In a small bowl, beat egg whites until soft peaks form; beat in vanilla and remaining sugar until stiff peaks form. Beat into the almond mixture.
  • Fill prepared cups three-fourths full. Sprinkle with pecans. Bake at 325° for 20-25 minutes or until lightly browned. Cool on a wire racks for 10 minutes. Carefully remove tassies from pans.

Recommended Video